Easy Immunity Soup

Difficulty: Easy Serves 8-10 Y'all know that if I'm making a soup like this, it's because I feel like I'm getting sick or it's too bloody late! Packed with the healing powers of garlic, ginger, turmeric, chilli and lemon plus filling and nutrient rich beans, lentils and vegetables - this soup is just want you need as the weather starts to cool down. Quick! Make it before it's too late! P.S. Summer is over and I'm really happy about it. Ingredients 2 tablespoons olive oil 1 large red onion, diced 4 cloves garlic, finely chopped 5cm x 5cm piece of ginger, peeled and finely chopped 1 piece fresh turmeric, finely chopped 1 large fresh red chilli, finely chopped Juice and grated rind of one lemon ...

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Apple Pie Granola

Difficulty: Easy Makes 4 cups Crunchy granola is just about the only cereal-type thing you'll get me near. When you add all the bits and pieces to make the damned thing taste like apple pie, well dayaaamn you've got me hooked! Easy enough to quickly whip up on Sunday for the week ahead but let's be honest, it ain't going to last beyond Tuesday (if that). If you had signed up to my newsletter you could have been making this for months now, don't make the same mistake again by signing up here. Ingredients 1 cup rolled oats 1/2 cup raw almonds 1/2 cup raw cashews 1/2 cup raw macadamias 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 green apple 1/3 cup coconut oil 1/3 cup maple syrup 1/2 cup sultanas Method Preheat the oven to...

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Lemon Thyme Potatoes

Difficulty: Easy Serves 4 We all know that potatoes are dope AF so there's no real need to convince you to get on board with this recipe other than the face it also combines the freshness of lemon with the perfect wintery flavour of thyme. Chuck this winter warmer in the oven and serve it alongside your favourite veggie roast. Ingredients 10 baby potatoes, washed 1/4 cup olive oil Juice of 1/2 lemon 1 tablespoon vegan Worcestershire sauce 1 tablespoon brown sugar 1 sprig of thyme Salt and pepper Method Preheat your oven to 200°C and line a baking tray with baking paper. Cut the potatoes into quarters and set aside in a large bowl. In a small jug, combine the olive oil, lemon juice, Worcestershire sauce and brown sugar. Mix well. Pour the oil...

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Maple Roasted Brussels Sprouts

Difficulty: Easy Serves 4 Summer is trying to sneak its unwelcome ass back into my Autumn (NNNNNO!) so I'm willing it away with a recipe for a side dish made for cooler weather. You've obviously continued reading after the title of this post, so I'm already assuming that you're somewhat down with the Brussels sprout. If you're not, maybe you just like looking at stuff you don't really like very much and I guess that's cool too, you do you. It's time to flip the script on what the sprout hatin' mofos in your life think about the B-sprout and dress 'em up with the help of Canada's gift to us all; maple syrup. Maybe you'll succeed, maybe you won't but if it's...

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Creamy Kale Pasta Bake

Difficulty: Easy Serves 4 Oh yes, did you feel that Autumn breeze a-blowin' over the weekend? Cooler weather is on its way and I couldn't be happier, winter is my jam! Nothing says comfort food like a creamy pasta bake; it's packed with carbs but with the creamth (made that up) coming from tofu and cashews plus the addition of kale, you don't need to feel too guilty about this quick and easy meal. Ingredients 500g spiral pasta 1 bunch kale, roughly chopped 1/4 + 1 tablespoon olive oil Juice of one lemon 300g silken tofu 1 cup raw cashews 3/4 cup non-dairy milk 1 tablespoon vegan Worcestershire sauce 1 tablespoon mixed herbs Salt and pepper 1 small brown onion, finely chopped (discard the stalks) 3 cloves garlic, minced 1/2 cup fresh breadcrumbs Method Preheat oven to 200°C...

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Peach, Basil & Custard Tart

Difficulty: Medium Serves 6-8 Even though it may not be evident on the blog, it's no secret that I favour the savoury over the sweet. In saying that, I am always trying super duper hard to come up with desserts that I actually want to eat myself, rather than just taking a bit to confirm it's good and then pushing it to the side. This is where my Peach, Basil & Custard Tart comes in. Peach and basil have long been a favourite in pies but I wanted to introduce them to my dear friend, custard. These three flavours work together like Destiny's Child in their glory years, each bringing something powerful to the table. Which one is the Beyoncé? You'll just have to...

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S’mores Tart

Difficulty: Medium Serves 8-10 It has taken me a little while to recover from my trip and get back into the kitchen but you guys know that when I take a break, I come back with something hella sweet for you, right? Now that it's winter, I wanted to make a dessert that suits the climate and nothing says winter like s'mores! I added a little sophistication to this classic treat by turning it into a tart that looks so good you can take it along to any winter function. Making your own marshmallow sounds extremely daunting but trust me, it's easy as pie...

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Lentil & Kidney Bean Chilli

Difficulty: Easy Serves 4 Cool air and grey skies are making way for warmer weather and sunshine but I'm still hanging onto winter for dear life with this dish. It's  a great meal for a several reasons; it takes less than 30 minutes to make, you should have all of these ingredients already, it's a cheap meal to throw together, it's hearty and healthy all the while tasting bloody delicious. Team this up with my excellent cornbread recipe and you've got yourself a spot on meal, whether Mother Nature wants to accept it or not. Ingredients 1/4 cup olive oil 1 small brown onion, chopped 2 cloves garlic, crushed 1 teaspoon cumin seeds 1 teaspoon thyme leaves 1/2 teaspoon cinnamon 1 teaspoon sweet...

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Winter Bowl

Difficulty: Easy Serves 4 Sometimes a wholesome bowl of goodness is all you need to make everything perfect. My Winter Bowl makes the perfect weeknight meal and doesn't take long at all to whip up. You can really add whatever you want to this bowl but this is one combination I keep coming back to. Ingredients 4 cups cooked brown rice 1 block high protein, firm tofu 4 small potatoes 1 clove garlic, minced 1 bunch kale (I used purple but any kind will do) Sriracha Tahini Salt and pepper to taste Sesame seeds to serve Method Preheat the oven to 180°C.  Cut the tofu into 2cm x 2xm cubes and cut the potatoes to roughly the same size. Pop the potato on a baking tray, spray with oil and bake in the oven until golden...

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Apple Pie

Difficulty: Medium-Difficult Serves 8-10 Ingredients Pastry 3 1/3 cups plain flour 1/3 cup caster sugar 1/4 teaspoon salt 1/2 cup vegan margarine 1/4 cup almond milk Filling 8 large granny smith apples Juice of 1 lemon 1/4 cup vegan margarine 1/2 cup caster sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoons ground nutmeg 1/4 teaspoon ground cloves 2 tablespoons demerara sugar Coconut Cream 1 270mL can coconut cream 1/4 cup icing sugar 1 teaspoon vanilla extract Method Pop the can of coconut cream in the fridge over night, upside down. Start with the pastry. In a food processor, process the flour, sugar, salt and vegan margarine until it resembles breadcrumbs. Add the almond milk and process until a dough is formed. Tip the dough out onto...

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Artichoke + Potato Soup

Difficulty: Easy-Medium Serves 4 Making soup is so easy and this time of year is perfect for making large pots of soup and my secret is to make a batch over the weekend so my lunches for the week are sorted. Artichokes look amazing and were on sale at my local supermarket, so I decided to use them to make this light yet satisfying soup. Served with crusty bread, this is the perfect winter warmer. Ingredients 2 tablespoons olive oil 4 globe artichoke hearts (this video may help), chopped 1 leek (white parts only), chopped 4 French shallots (or a small brown onion), finely chopped 3 cloves of garlic, crushed 3 large potatoes, peeled and cubed 1 handful of parsley, chopped 1 sprig...

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Bread & Butter Pudding

Difficulty: Easy Serves: 8-10 This is one to add to the winter dessert rotation! I've never made a bread & butter pudding in my life but now that winter is setting in, I thought it might be time to give it a go. If you have made one before, you'll notice this method is less than traditional but hey, I'm not the traditional type! You can whip this up while dinner is cooking and have it out of the oven once you've finished dinner. Ingredients Main Ingredients 8 thick slices of white bread 1/3 cup vegan margarine 1/2 cup sultanas 1/4 cup demerara sugar Custard 1/2 cup caster sugar 1/4 cup plain flour 2 tablespoons corn flour 1 teaspoon cinnamon 1 tablespoon lemon zest 2 cups...

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Roasted Cauliflower and Garlic Soup

Difficulty: Easy Serves 4 (or 2 large serves) This week I had a hankerin' for cauliflower so I bought a head of it. I wasn't sure what I wanted to do with it until I realised it was probably time to make another soup. I've been housesitting with access to a Blendtec and have been testing out its varied capabilities but was yet to try a smooth soup. Let me tell you, this was blended beautifully with a lovely thick and creamy texture and a deep yet tangy flavour. Ingredients 1 head cauliflower 6 small cloves garlic Olive oil 2 stock cubes (I used chicken style but vegetable will suffice) 700mL water 1 brown onion, chopped Juice of 1/2 a lemon 2 tablespoons nutritional yeast Salt and pepper to taste Chives to serve,...

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Black Bean, Vegetable and Chipotle Soup

Difficulty: Easy Serves 4-6 I have become so bloody good at eating chilli that I am getting to the point where I want to chuck chilli in everything, it's becoming absurd. What's not absurd is this soup. This soup is great. As I said before, I'm going wild with the chilli lately so ease up on the chipotle if you can't handle it. But I reckon you can, I believe in you! Ingredients 1 teaspoon olive oil 1 small red onion, chopped 2 garlic cloves, finely chopped 1 can crushed tomatoes 1.25 litres water 3 beef-style stock cubes (vegetable will do) 3 chipotle peppers, chopped 2 cups cooked black beans 1 1/2 cups corn kernels 1 red capsicum, chopped 2 celery sticks, chopped Salt to taste Method In a large pot, heat the olive oil before adding...

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Roasted Root Vegetable Salad

Difficulty: Easy Serves 2 This is the perfect winter salad. Seriously. It's pretty healthy, filling and totally tasty which is everything you want in a meal, right? You don't need to use these exact ingredients, just use it as a guide and chuck in whatever you have lying around that you think will work. Just keep it simple, that's the key. Ingredients 1 small parsnip 1 medium beetroot 1 medium white sweet potato 1 small red onion 5 cloves garlic Spray olive oil 1/2 teaspoon cayenne pepper (optional) 1 bunch baby cos lettuce Handful beetroot leaves 2 tablespoons olive oil Squeeze lemon juice 2 tablespoons pine nuts Salt and pepper to taste Method Preheat oven to 200°C with a lined baking tray. Wash the root vegetables thoroughly and chop into 2cmx2cm chunks. Keep the beetroot separate from the rest of...

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Vietnamese Asparagus Soup

Difficulty: Easy Serves 4 Asian soups are totally the best kind of soups and Vietnamese soups are the best kind of Asian soups. Well that was a mouthful! Speaking of mouthfuls, you should definitely get this amazing concoction up in your mouth ASAP. You can used canned asparagus if you want to but to be honest I think fresh is best for this one. Ingredients 1/4 cup water 2 tablespoons cornflour 1 litre water 2 chicken-style stock cubes 2 bunches asparagus Handful baby corn 2 shitake mushrooms Half block firm tofu 1 spring onion 1 tablespoon vegan fish sauce Method In a small bowl, combine the 1/4 cup water and cornflour in a bowl and mix well before setting aside. Add the rest of the water and stock cubes to a large saucepan and bring to...

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Vegetable, Chickpea and Quinoa Ratatouille

Difficulty: Easy Serves 2 Winter was made for soups, casseroles and stews so warm up and make my take on the French Ratatouille. It's pretty low calorie (under 400 for a huge serve), super filling and amazingly tasty. This is definitely one to keep on hand for a rainy day. Ingredients 1 teaspoon olive oil 2 cloves garlic, finely chopped 1 small red onion, roughly chopped 1 zucchini, julienne 1/2 red capsicum, julienne 1/2 yellow capsicum, julienne 3/4 cup cooked chickpeas 1 can diced tomatoes 1/2 cup quinoa 3/4 cup water 1 vegetable stock cube 1 teaspoon brown sugar 1 teaspoon dried tarragon 1 teaspoon dried marjoram Fresh basil Method Heat the oil in a large frypan before adding the garlic and onion. After a minute or so, add the zucchini and capsicum before chucking in the chickpeas. Next, add the diced...

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Maple, Walnut and Coconut “Bacon” Cookies

Difficulty: Easy Makes 24 cookies (approx) I told you that my Coconut "Bacon" was versatile! As winter rolls around, smokey and maple flavours go so well together, which is why I whipped up this batch of maple, walnut and coconut "bacon" cookies. You may think this sounds a little gross but I promise you it's amazing. I'm thinking of perhaps mixing some of the refrigerated dough through ice cream. Oh. My. Word. Ingredients 1 teaspoon egg replacer powder 2 tablespoons water 1 cup vegan margarine 1 cup raw caster sugar 2 teaspoons maple extract 1 teaspoon vanilla extract 1 1/2 cups plain flour 2 teaspoons baking powder 3/4 cup walnuts, crushed 3/4 cup coconut "bacon" (recipe here) Method Preheat oven to 180°C and line two baking sheets with baking paper. In a small bowl, whisk together the...

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Roasted Root Vegetables

Difficulty: Easy Serves 4 Nothing screams winter like root vegetables and so I decided to whip some up to serve with pies that I had made. Beetroot, sweet potato, turnip and parsnips make this a winter delight to behold.  The next day I popped the leftovers on some sourdough, covered with Cheezly and made an made a melt. I had a seriously bitchin' taste situation going on there! Ingredients 2 small turnips, cut into chunks 2 parsnips, cut into chunks 1 medium sweet potato, cut into chunks 2 beetroot, cut into chunks 1 sprig fresh rosemary 3 tablespoons olive oil Method Preheat oven to 220°C and grease 2 baking trays. Leave the trays in the oven. Fill a saucepan with water, add the turnips, parsnips and sweet potato. Keep the beetroot aside. Bring...

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Curried Split Mung Bean, Lentil and Pumpkin Soup

Difficulty: Easy-Medium Serves 4 Since it's winter time I've decided to give soup another bash. I had some friends over for dinner recently and soup was a last minute addition to the menu, so I was at the mercy of the ingredients in the kitchen. As the title would suggest, I came across some dried split mung beans, some lentils and a pumpkin so I decided to run with that. The result was a tasty and flavoursome winter warmer, especially when served in my Nana's old pumpkin bowl! Ingredients 2 tablespoons olive oil 1/2 red onion, finely chopped 2 cloves garlic, crushed 2 tablespoons curry powder 4 chicken style stock cubes 2 litres water 1 cup dried red lentils 1 cup dried split mung beans 1/2 kent pumpkin, peeled, deseeded and chopped...

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Hoppin’ John

Difficulty: Easy Serves 4 Each year on my brother's birthday he requests a specifically themed meal for me to cook for him as part of his gift. This year he went for soul food, something I've little to no experience in cooking but to my delight was actually fun to do. Hoppin' John is a classic soul food 'beans and rice' dish which is traditionally made using black-eyed peas and a ham hock. Vegan cooking id often about substitution so for this one I've had to sub in facon and turtle beans as black-eyed peas are near impossible to source in Newcastle. Hoppin' John may look a little strange but the combination of different flavours and textures work perfectly, made even more...

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Peach Cobbler

Difficulty: Easy-Medium Serves 6 Bringing my soul food series to a close is the delightfully comforting peach cobbler. Cobbler is one of those soul food desserts that just cannot be beat and I was surprised by not only the taste but the simplicity of putting it all together. Serve this one with a whipped or ice cream and you've got a bitchin' winter warmer on your hands. Ingredients 3 cups tinned peaches, drained 1/3 cup brown sugar 1 tablespoon flour 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons brown sugar 3 tablespoons Nuttelex 1/3 cup soy milk Method Preheat oven to 180°C and grease a rectangular oven dish. Pour the peaches into the bottom of the dish evenly. Combine the first lot of brown sugar, flour cinnamon...

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Apple & Blueberry Crumble

Difficulty: Easy-Medium Serves 6 I'm not sure if I've mentioned this at all but I'm sure I'll be saying it a lot over the coming months; I HATE HOT WEATHER. Seriously, if the sun wasn't necessary for survival and stuff, I'd be all for kickin' it to the curb. Since summer is inevitable, I'm trying to remain positive but I'm clinging on to the season I hold dear by baking delicious Apple & Blueberry Crumble. It's been real, winter, see you next year. Ingredients 9 Granny Smith apples, peeled, cored and cut into small cubes 1/3 cup caster sugar 3 teaspoons cinnamon 1 punnet fresh blueberries 1 cup plain flour 1 cup rolled oats 1/2 cup desiccated coconut 3/4 cup brown sugar 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 2/3 cup Nuttelex, melted Method Preheat...

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Sticky Date Pudding

Difficulty: Easy-Medium Serves 10 It's funny how certain foods remind you of specific events. When I think of dates I am reminded of my old work pal, Zoe. When either of us would go to the supermarket during work hours, there was always an order for dates. She has also been a great taste tester when it comes to my recipes. This Sticky Date Pudding is the perfect end to any winter evening and served with caramel sauce and soy ice cream, you'll wish it was winter all year round! And Zoe, it's here waiting for you if you want to jump on a train (and Annie, I know you want some too). Ingredients 1 cup pitted dates, chopped 1 1/4 cup boiling water 1 teaspoon...

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Roasted Pumpkin Soup

Difficulty: Easy-Medium Serves 4 Despite the fact I keep mentioning I'm not the biggest fan of soups, I keep making them. I'd never made a pumpkin soup before so decided to give it a whirl. Not too bad at all, I even had to hide the leftovers from my family so I could have it for lunch the next day! Ingredients 1 kg jap pumpkin, cubed 4 tablespoons olive oil 3 teaspoons salt 2 brown onions, finely chopped 2 cloves garlic, crushed 1 teaspoon ground cumin 1/4 teaspoon turmeric 700mL boiling water 2 chicken style stock cubes 1 teaspoon cracked pepper Tofutti Soy Supreme sour cream to serve Method Preheat oven to 200°C. In a baking dish, evenly distribute the pumpkin in a single layer before drizzling with 2 tablespoons of olive oil and 2 teaspoons of...

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Spinach & Potato Soup

Difficulty: Easy Serves 4 With winter fast approaching it's time to get soups cranking again. You see, I used to hate soup. In fact, I used to hate anything that was exclusively served in a bowl. Yet the more I make it, the more I realise that it ain't so bad, just a matter of getting the right combination of flavours and textures. While this soup is light, it's also very filling, enjoy with some lightly toasted bread and settle down in front of the heater. Ingredients 1 teaspoon minced garlic 1 brown onion, chopped 6 cups boiling water 4 chicken style stock cubes 5 potatoes, peeled and chopped 1 bunch of spinach, finely chopped Soyatoo Cooking Cream to serve Method In a pot, lightly fry the onion and garlic until the...

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Tom Yum Soup

Difficulty: Easy Serves 6 Recently, my mum brought home some Lamyong Vegetarian Tom Yum Paste and I was super psyched to try it. Since seafood is popular around Easter I decided to get in on the action, vegan style of course! Lamyong Vegetarian Prawns put the YUM in this super simple, super tasty Tom Yum Soup. This recipe will serve 6 people as a meal however just scale it down if you want to use it as an entree or accompaniment. People who know me will be terribly confused over why I have made something that involves an entire bunch of coriander. I coined it the "arrogant herb" as it tends to overpower any dish it comes into contact with. However, since people...

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Pumpkin Soup with Ginger

Difficulty: Medium Serves Four (or two if you want larger servings) 'Season Treason' is a term that my brother and I assigned to activities that are typically performed in one season but are carried out in another. Eating soup as we approach summer in Australia is a prime example of this but I've always been a culinary maverick so go figure. Ingredients 1 brown onion, chopped 1 teaspoon minced garlic 1 tablespoon minced ginger 1 teaspoon ground nutmeg 750mL to 1L boiling water (depending on desired consistency) 4 chicken style stock cubes (I use Massel) 1/2 Kent pumpkin, cut into small cubes 1 large potato, cut into small cubes 1/4 cup soy cooking milk (I use Carnation) Salt, pepper, Tofutti Better Than Cream Cheese and chives to serve Method In a stockpot, fry the onion,...

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Creamy Potato & Garlic Soup

Difficulty: Easy Serves Two In all honesty, I'm not the biggest soup fan. However as far as soups go, this one is pretty dope. It's easy to make, creamy, tasty and extremely filling. The colder months in Australia are rapidly disappearing so get in quick to enjoy this one! Ingredients 1 brown onion, finely chopped 2 tablespoons of minced garlic 8 medium potatoes, peeled and chopped into small chunks 750 ml water 3 chicken style stock cubes 1/3 cup soy milk salt and pepper Method In a large saucepan, fry the onion and garlic in a little olive oil. Once browned, add the potato, stock cubes and water. Stir and cover. Once the potatoes have softened, remove from the heat and blend well with a stick mixer. Add the salt, pepper and soy milk and blend...

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